Supermarket Standardized Operation Management: Fresh Produce Management

Author: Dai Chunhua
Publisher:
Publish Date: 2002-11-01
Features: This series of books utilizes a significant amount of space and text to introduce fresh produce operations, combining China's specific conditions and following the concept of operational standardization. From a theoretical perspective, it comprehensively and deeply reveals the fundamental principles of fresh produce operations and establishes a basic framework for them. The book thoroughly discusses the operational practices of all departments related to fresh produce, including vegetables and fruits, meat, seafood, bread, and prepared foods. Key topics include freshness management, operational planning, ordering and quality control, storage, processing, and display, sales, loss control, gross profit, and fresh produce inventory, among others.